Brunch Eggs for a Crowd

Name: Brunch Eggs for a Crowd
Ingredients: 2 (10 1/2 ounce) cans cream of mushroom soup; 12 cup sherry wine; 12 ounces fresh mushrooms, sliced and sauteed; 3 dozen eggs; 14 cup milk; 12 cup butter; 12 lb grated cheese, of your choice

7 ingredients

9 steps

Ingredients

2 (10 1/2 ounce) cans cream of mushroom soup
12 cup sherry wine
12 ounces fresh mushrooms, sliced and sauteed
3 dozen eggs
14 cup milk
12 cup butter
12 lb grated cheese, of your choice

Directions

1

Heat soup with sherry and stir til smooth.
2

Add mushrooms.
3

Beat eggs and milk together.
4

Melt butter in pan and scramble eggs until just soft.
5

In a large casserole dish, add a layer of scrambled eggs and then a layer of soup mixture.
6

Then a layer of cheese.
7

Repeat.
8

Put dish into cold oven and set to 250.
9

Bake one hour.